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SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED IMPROPER SANITIZING OF MULTIUSE UTENSILS IN DELI AREA,PRODUCE PREP AREA,MEAT PROCESSING AREA TO WHERE MULTIUSE UTENSILS WHERE BEING WASHED BUT NOT RINSED OR SANITIZED AT 3- COMPARTMENT SINKS IN ABOVE AREAS.INSTRUCTED MANAGER TO HAVE THEM TO PROPERLY SET UP SINKS IN ABOVE AREAS TO WASH,RINSE & SANITIZE MULTIUSE UTENSILS.
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NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 30 LIVE FLIES AND 20 LIVE FRUIT FLIES IN AND AROUND SEVERAL SOILED GARBAGE CANS STORED ON PALLETS IN REAR DRY FOOD STORAGE AREA,ON WALLS ,GARBAGE CANS AND FIXTURES IN PRODUCE AREA.A BUCKET OF STANDING WATER IN CORNER NEAR INSIDE CARD BOARD COMPACTOR.ALSO CART DOOR AND FRONT WEST EXIT ,PALLET DOOR NOT TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/14/10,REMOVE STANDING BUCKET OF WATER,SOILED GARBAGE CANS AND CLEAN,RODENT PROOF DOORS.
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FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE MISSING STALL DOORS IN WOMEN'S EMPLOYEES AND FRONT OFFICE STAFF TOILET ROOM,WORN CUTTING BOARD IN MEAT DEPT.MUST REMOVE RUST FROM WALL VENTS IN DELI & MEAT PROCESSING,RUST FROM ALL ROLLING CARTS IN MEAT PROCESSING& MEAT WALK IN COOLER.
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FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN MEAT SLICERS,PANINI GRILL,PREP COOLERS,PREP TABLES AND UNDERSIDES,FANGUARD COVER IN ALL PREP AREAS AND COOLERS,HAND SPRAYER,ROLLING CARTS,STORAGE SHELVES,INTERIOR PANEL OF ICE MACHINE,ALL EQUIPMENT IN PREP AREAS AND COOLERS,MICROWAVE,REFRIGERATOR IN BREAK ROOM.
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FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS UNDER,AROUND,ALONG WALLBASES THROUGHOUT PREMISES.REMOVE ICE BUILD UP FROM FLOOR IN WALK IN FREEZER.FLOOR DRAINS,FLOOR MATS.REPAIR OR REPLACE DAMAGED FLOOR TILES IN PRODUCE PREP AREA.
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WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS AND CEILINGS IN ALL PREP AREAS AND COOLERS.MUST REPAIR OR REPLACE DAMAGED AND MISSING WALLBASES IN PREP AREAS,TOILET ROOMS,WALK IN COOLERS.
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LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.PROVIDE ADEQUATE LIGHTING IN DELI,REAR MOP SINK CLOSET,DAIRY WALK IN COOLER.
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VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REMOVE ICE BUILD UP FROM COMPRESSOR UNIT IN WALK IN FREEZER.MUST REPAIR OR REPLACE LEAKY PIPE AT 1-COMPARTMENT SINK IN BREAK ROOM,LEAKY TOILET IN OFFICE TOILET ROOM.MUST CAULK SINK OUTSIDE OF MEAT PROCESSING AREA.
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PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR MOP SINK CLOSET,LIQOUR STORAGE,FRONT STORAGE AREA.
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FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.